Housemade foie gras torchon and cured duck prosciutto topped with juicy, thick slices of tomato, crisp butter lettuce, and a sprinkling of black truffle salt. This sandwich is like an amped up ducky version of the most high-end BLT you could imagine.

The countdown to California’s ban on foie gras, slated for July 1, has foie gras lovers eager to indulge while they can. A look at what chefs are saying about the ban, and a peek into what the future may hold.

The beloved grilled cheese of your childhood, all grown up. Here's a rundown of spots across the country where you can score one. Plus, the recipe for my Honeycrisp Harvest Melt: cheddar, honeycrisp apple, and sage butter on ginger-molasses bread.